For fermented carrots, slice carrots finely and mix with salt, garlic, and pepper. Place in fermenting crock or vacuum sealed bag. Leave for 4 – 6 days. Once fermented, place in a clean covered container in the fridge.

For Geraldton wax vinegar, place Geraldton wax and rice wine vinegar in a blender. Blend. Place in clean container with lid in a dark space and leave for 1-2 days. Strain into clean container and refrigerate.

For saltbush powder and Geraldton wax powder, place a handsome amount of saltbush and Geraldton wax needles on separate trays in a 60 degree oven for 4-6 hours until dry. Blitz separately in a food processor and store in airtight containers.

For carrot emulsion, place fermented carrots, Dijon, fermenting liquid, and Geraldton Wax vinegar in blender on high speed until smooth. Slowly pour in olive oil.

For terrine, ensure chicken and rabbit is fridge cold. Preheat oven to 140⁰C. In a chilled down mixing bowl, add all ingredients except iced water and combine. Once ingredients are combined, slowly add the water until mixture has emulsified.

Line a terrine mould or similar (a loaf tin is a handy substitute) with plastic wrap and chicken skin and press mixture in. Wrap in chicken skin and then plastic wrap. Wrap entire container in aluminium foil.

Fill a large baking dish with warm water and place wrapped terrine container within. Cover baking dish with foil and place in conventional oven for around an hour. The terrine should have an internal temperature of 59⁰C. If you have a steam oven, steam in oven at 68⁰C for 90 minutes.

Once temperature has been reached, rapidly cool down in an ice bath. Place something on the terrine container to weigh it down.

To serve, place a nice generous slice of terrine on the plate with a dollop of emulsion to the side. Top with some fermented carrot, the powders, and scatter with any leftover dried saltbush leaves.